Bruschetta Pizza

Yesterday I received some sourdough pizza dough from my friend Cindy. My herdshare provides me with too much raw milk so I trade her my extra gallons for yummy baked goods. Definitely a win-win. I knew I wanted to do something special with it. So many options!

I considered making a spinach and mushroom and Alfredo pizza, since I have some spinach to use up. I also considered making an herb pizza after I read this article at Herb Companion.

In the end, I decided to use up some bruschetta that I canned last summer. It took two jars to cover the pizza “good enough.” Then I sprinkled it with mozzarella cheese. (Not homemade, I haven’t been that ambitious lately.)

Baked in the oven at 500F for 15 minutes.

The Verdict: Oh. My. Word. The flavors of the bruschetta mixed extremely well with the flavor of the sourdough crust. I highly recommend it!

This post shared at Real Food Wednesday and Works for Me Wednesday

Related posts:

1. Summer Pesto Pizza
2. Bruschetta Preserve
3. A Homemade Brick Oven Pizza Party!

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